Eggs mayonnaise with pickles
Difficulty level: very easy
Servings 4 people
Ingredients
- 8 eggs
- 120 g mayonnaise
- 1 c. coffee mustard yellow or Dijon
- 1 c. coffee vinegar pickles Bravo Hugo
- 5 to 6 small pickles French with vinegar Bravo Hugo
- ¼ c. coffee garlic powder
- A few capers (optional)
- Chives
- Salt
- Pepper
Instructions
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Cook the eggs for 10 minutes in simmering water then cool them immediately in iced water.
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Peel the eggs then cut them in half. Remove the yolks.
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Finely chop the pickles. Mix the crushed yolks with the mayonnaise, mustard, pickle vinegar and garlic powder until you obtain a very creamy texture.
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Add the chopped gherkins then adjust the seasoning with salt and pepper.
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Poach or spoon egg whites with this preparation.
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Add a few slices of small French pickles in Bravo Hugo vinegar and a little chopped chives before serving.
© Bravo Hugo
